Corn And Black Eyed Pea Compote Recipe

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Servings: 10

Ingredients

Cost per serving $0.50 view details
  • 6 x ears sweet corn in husks trimmed of silk, and soaked in water for 30 min
  • 2 Tbsp. peanut oil
  • 1/2 c. minced onion
  • 2 sm red bell peppers diced
  • 3 x tomatoes peeled, seeded, and minced
  • 1/2 lb cooked black-eyed peas
  • 1 sm zucchini diced
  • 2 1/2 Tbsp. minced fresh cilantro
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper

Directions

  1. Place corn in center of cooking grate. Grill 25 to 30 min, turning 3 times during grilling. Allow to cold slightly. Remove husks. Cut corn kernels from the cobs with a sharp knife; reserve kernels.
  2. In large skillet heat oil and add in onion; saute/fry for 5 min or possibly till tender. Add in peppers and saute/fry for another 5 min. Add in corn, tomatoes, black-eyed peas, and zucchini. Bring to a simmer; cover and cook about 10 min. Stir in cilantro, salt, and pepper.
  3. This recipe yields 10 servings.
  4. Comments: Corn (from the Heartland) and black-eyed peas (from the South) make this the perfect side dish for barbecued ribs.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 70g
Recipe makes 10 servings
Calories 52  
Calories from Fat 27 52%
Total Fat 3.03g 4%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 238mg 10%
Potassium 159mg 5%
Total Carbs 6.15g 2%
Dietary Fiber 1.2g 4%
Sugars 2.08g 1%
Protein 1.11g 2%
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